Ingredients
2 cup flour
1/2 cup sugar, brown
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, sweet, chilled
3/4 cup peanut butter, creamy
1/4 cup milk
2 egg
2 tsp vanilla
1/2 cup peanuts, unsalted, chopped
1 1/2 oz chocolate, bittersweet
Directions
Approx. Cook Time: 0:17
Break chocolate into 8 equal pieces. Preheat oven to 375F. In a
large bowl, stir together the flour, brown sugar, baking powder, and
salt. Cut the butter into 1/2-inch cubes and distribute them over the
flour mixture. With a pastry blender or two knives used scissors
fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the peanut butter mixture to the flour
mixture and knead until combined. Knead in the peanuts. Pat the
dough out into a 1/2-inch thickness on a cutting board. Using a
floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter,
cut out rounds from the dough. Gather the scraps together and repeat
until all the dough is used and there are 16 round. Place 8 of the
rounds on an ungreased baking sheet. Top each round with a piece of
the chocolate and one of the remaining circles of dough. Press the
edges gently to seal. Bake for 17-19 minutes, or until lightly
browned. Remove the baking sheet to a wire rack and cool 5 minutes.
Using a spatula, transfer the scones to the wire rack to cool. Serve
warm or cool completely and store in an airtight container. VARIATION
(Randy's Preference): Make the dough as above, omitting bittersweet
chocolate, substituting 1/2 c. unsalted peanuts for the chopped
peanuts and kneading in 3/4 c. semisweet chocolate chips at the same
time. Put the dough into a 9-inch diameter circle on a baking sheet.
With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or
until a cake tested or toothpick inserted into the center of a scone
comes out clean. Cool as above and recut into wedges, if necessary.
Servings: 8 servings
Chocolate Peanut Butter Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Written cooking instructions as a concept can be observed far back into the far past, in truth as far as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, a very modern way of dining. He also tells us how the ancient Romans used a wide range of aromatic flavors, including some familiar names like basil, fennel and dill. Later, in the 15th century, the Crusaders brought back many spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new foods and spices led to an explosion in manuscripts on food, most of which still exist in private collections. Like it or not, the introduction of TV brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Peanut Butter Scones recipe.
